Serves 6
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To serve:

  1. Place the lamb in a large, heavy-based pan and pour over the stock. Bring to the boil, then skimoff any scum from the surface and stir in the barley. Reduce the heat and simmer for 50 minutes,until slightly reduced and the lamb is almost tender.
  2. Add the potatoes to the lamb with the carrots, leeks, baby pearl onions and thyme and simmer for 30 minutes, or until the lamb and vegetables are completely tender but still holding their shape. Season to taste.
  3. To serve, transfer the stew into a warmed casserole dish and scatter over the parsley. Have a dish of colcannon alongside and allow everyone to help themselves.

Note: Small shallots can be used as an alternative to baby pearl onions, if you wish.

Nutrition Facts

Per serving: 480kcals, 27.1g fat (12.6g saturated), 28.3g carbs (4.3g sugars), 31.4g protein, 3.9g fibre, 0.757g sodium

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